Prep time: 40 min
Cook time: 45 min
Total time: 235 min
Ingredients: 180 grams raisins (; 3 oz or 1 1/4 cups, soaked for 15 minutes in enough boiling water to cover); 500 grams all-purpose flour (; 6 oz or 4 cups + 2 Tbsp, King Arthur preferred for its higher protein content ); 60 grams dark or light brown sugar (; 1 oz or 1/4 cup + 1 Tbsp, packed); 30 grams dry milk powder (; 1 oz or a slightly generous 1/4 cup); 8 grams instant yeast (2 1/2 teaspoons, sub active dry, if you prefer); 360 grams water (; 7 oz or 1 1/2 cups + 1 Tbsp, room temperature); 42 grams melted butter (; 4 oz or 3 Tbsp); 1 Tbsp ground cinnamon; 20 grams maple syrup (1 Tablespoon); 10 grams kosher salt (1 3/4 teaspoons of Morton's or 1 Tablespoon Diamond Crystal); fine cornmeal (sub semolina if you prefer); vegetable oil

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https://pastrychefonline.com/cinnamon-raisin-english-muffins/

Homemade Cinnamon Raisin English Muffins - Pastry Chef Online

Tall, bakery-style cinnamon raisin English muffins packed with juicy raisins. Toast one with butter, and you'll never buy them again.

Rezept

Zubereitungszeit ca. 235 MinutenVorbereitung ca. 40 MinutenKochzeit ca. 45 Minuten

Zutaten:

180 grams raisins (
3 oz or 1 1/4 cups, soaked for 15 minutes in enough boiling water to cover)
500 grams all-purpose flour (
6 oz or 4 cups + 2 Tbsp, King Arthur preferred for its higher protein content )
60 grams dark or light brown sugar (
1 oz or 1/4 cup + 1 Tbsp, packed)
30 grams dry milk powder (
1 oz or a slightly generous 1/4 cup)
8 grams instant yeast (2 1/2 teaspoons, sub active dry, if you prefer)
360 grams water (
7 oz or 1 1/2 cups + 1 Tbsp, room temperature)
42 grams melted butter (
4 oz or 3 Tbsp)
1 Tbsp ground cinnamon
20 grams maple syrup (1 Tablespoon)
10 grams kosher salt (1 3/4 teaspoons of Morton's or 1 Tablespoon Diamond Crystal)
fine cornmeal (sub semolina if you prefer)
vegetable oil

Arbeitsschritte:

For the Dough
Drain and blot the soaked raisins and spread them out on 2-3 layers of paper towel or on a lint-free kitchen towel to cool.
In the bowl of your stand mixer, combine the flour, brown sugar, yeast, and dry milk powder. Set aside.
Measure the water, and stir in the salt so it dissolves.
Stir the cinnamon into the melted butter to make a slurry.
Pour the butter/cinnamon mixture into the water.
Add the liquid to the dry ingredients and fit the dough hook onto the mixer.
Mix on low speed for a couple of minutes, scraping down to the bottom of the bowl a couple of times, until you have a shaggy, thick batter.
Increase speed to medium and knead for 17 minutes. The dough will be very wet and won't clear the sides--and certainly not the bottom--of the bowl, but you will see it become more cohesive and stretchy. It's fine.
After 17 minutes, turn off the mixer, add the raisins (or other dried fruit), and mix on low-to-medium-low speed for 3 additional minutes.
During those 3 minutes, use your hand to spread a little neutral vegetable oil out on your work surface.
While the dough is resting, cut a piece of parchment paper into 12 squares and arrange them 3 x 4 on a half-sheet pan.
Liberally sprinkle fine cornmeal or semolina onto each square, and set aside.
Shaping the Muffins
Use a bowl scraper or spatula to scrape the sticky dough out onto the oiled surface.
Rub a little oil onto your hands and pat the dough out into a rough rectangle.
To ensure an Even Raisin Distribution, using your bench knife, fold the dough into thirds, first one way and then the other.
Oil your hands a little more, and shape the dough into a smooth ball. Plop it back into the mixer bowl, brush the exposed surface with vegetable oil, cover, and allow to rise in a cozy place for an hour. The dough will not double, and it may flatten out a little bit. It's fine. This is a very slack dough and doesn't follow the "regular" rules. NOTE: don't clean off the work surface. You want a little oil left for the final shaping.
After the hour is up, scrape the dough back onto your work surface. Oil your bench knife and divide the dough into 100 gram pieces. NOTE: For the most consistent size, weigh the entire amount of dough and divide by 12 (or 6 if making a half batch).
Working with lightly oiled hands and with one piece of dough at a time, gather each piece into a ball with a smooth top and then tighten by moving the dough between your hands on the counter. This will provide enough friction to smooth out the balls and allow them to rise evenly. Place each ball on one of the squares of parchment. At this point, the proto-muffins will measure about 2 1/2" / 65mm in diameter.
Spray the tops of the balls with some oil or pan spray, cover with plastic wrap, and let sit in a cozy place for an hour. Then allow them to sit out at room temperature for about 30 minutes. The diameter should now be between 3 1/4"-3 1/2" / 85 - 90mm. During the 30 minutes at room temp, preheat the oven to 325°F / 163°C. Place a parchment-lined half-sheet pan on the center rack.
To Griddle and Bake
Preheat a large cast iron skillet (or two, to make the work go faster) over medium low heat for 10-15 minutes.
Brush about 2 teaspoons vegetable oil in the pan and wipe out any excess.
Working in batches of 3 and keeping the rest of the muffins covered, gently tip the risen muffins into the skillet, leaving at least 1/2" between them. Let them quietly and gently sizzle in the griddle for 5 minutes. If you'd like, use a pastry brush to brush excess cornmeal off the tops. NOTE: Some of the muffins may split a little bit on the tops while the first side is cooking. It's okay--once you griddle the second side, you won't ever know, and it will not affect the texture of the finished muffins.
After 5 minutes, use a spatula to carefully flip each muffin. Cook for an additional 5 minutes.
Use a spatula to transfer the griddled muffins to the baking sheet in the oven and bake for 5-10 minutes, or until the internal temperature of each muffin is 195-200°F / 90 - 93°C. Remove the English muffins to a cooling rack.
Repeat with the remaining muffins in this manner: griddle 5 minutes → flip and griddle 5 more minutes → bake 5-10 minutes → check internal temperature → cool.
Allow muffins to cool to room temperature before splitting, toasting, and devouring. For best texture, wrap them in a lint-free towel and let them sit at room temperature overnight before splitting and toasting. Store leftover muffins in a zip-top freezer bag with as much air pressed out as possible. When hunger strikes, thaw for a few seconds in the microwave before splitting with a fork and toasting.